Peas, and frozen ones too, are compelling protagonists in family cooking. Inexpensive, accessible and requiring minimal preparation, it doesn’t hurt to keep one or two – or three! – bags in your freezer for every occasion. These smashed peas are a fine example of how satisfying and flavourful everyday ingredients can be; in this salad, they bring an exciting green creaminess to the vegetables and grains. The smashed peas can also be used as a chunky pasta sauce, especially when served with a small pasta shape such as orecchiette.Serves 4 1 large broccoli head (about 500 g), cut into florets extra-virgin olive oil 250 g freekeh, rinsed 750 ml (3 cups) vegetable stock or water 1 avocado 1 cup baby spinach leaves 1 radish, finely sliced 75 g (1/2 cup) feta, cubed 2 tablespoons slivered almonds, toasted sea salt and black pepper SMASHED PEAS (MAKES 1 1/2 CUPS) 310 g (2 cups) frozen peas 1 garlic clove, finely chopped 1/2 cup basil leaves, finely chopped 2 tablespoons extra-virgin olive oil juice of 1/2 lemon sea salt and black pepper Substitute freekeh: quinoa (for gluten free)
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